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Conference Paper: Flavonoids in onion beef soups: Stability, reactivity and potential health benefits

TitleFlavonoids in onion beef soups: Stability, reactivity and potential health benefits
Authors
Wang, MZHAO, Y
Issue Date2017
Citation
The 253rd American Chemical Society (ACS) National Meeting & Exposition , San Francisco, CA, 2–6 April 2017 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/255256

 

DC FieldValueLanguage
dc.contributor.authorWang, M-
dc.contributor.authorZHAO, Y-
dc.date.accessioned2018-07-03T06:43:54Z-
dc.date.available2018-07-03T06:43:54Z-
dc.date.issued2017-
dc.identifier.citationThe 253rd American Chemical Society (ACS) National Meeting & Exposition , San Francisco, CA, 2–6 April 2017-
dc.identifier.urihttp://hdl.handle.net/10722/255256-
dc.languageeng-
dc.relation.ispartof253th American Chemical Society (ACS) National Meeting & Exposition, April 2017-
dc.titleFlavonoids in onion beef soups: Stability, reactivity and potential health benefits-
dc.typeConference_Paper-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.hkuros275050-

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